Is Homemade Oat Milk Ultra Processed? The Simple Truth

January 5, 2026 •

3 min read

According to the NOVA food classification system, a food's categorization depends on the industrial processes and ingredients used. A key question arises for health-conscious individuals: where does homemade oat milk fit in, and how does it compare to store-bought varieties?

Quick Summary

Homemade oat milk is not considered ultra-processed because it uses minimal ingredients and simple kitchen techniques, unlike many commercial varieties that contain additives. The distinction lies in the processing involved, impacting the nutritional profile and additive content of the final product.

Key Points

Homemade is Minimally Processed: Homemade oat milk is made with oats and water, using only blending and straining.
Commercial Often Means Ultra-Processed: Many store-bought oat milks are ultra-processed due to industrial techniques and additives.
NOVA Classification is Key: The NOVA system categorizes foods based on processing; homemade oat milk fits into the minimally processed category, while commercial versions are ultra-processed.
Control Your Ingredients: Making oat milk at home gives control over the ingredients, avoiding unnecessary additives and inflammatory oils.
Additives Impact Health: Stabilizers and emulsifiers in commercial oat milk have raised health concerns, including gut microbiome disruption.
Lower Cost, Fresher Product: Homemade oat milk is cheaper and offers a fresher taste, but has a shorter shelf life than commercial alternatives.

Understanding the NOVA Food Classification System

The NOVA system categorizes foods into four groups based on industrial processing. Group 1 includes unprocessed or minimally processed foods (such as oats). Group 2 covers processed culinary ingredients (such as salt). Group 3 contains processed foods made by adding Group 2 ingredients to Group 1 foods (like simple bread). Group 4, the ultra-processed category, includes products made from food components and substances not used in typical cooking, with added cosmetic ingredients like emulsifiers and thickeners.

Why Homemade Oat Milk Isn't an Ultra-Processed Food

Homemade oat milk, made with oats and water, is outside the ultra-processed category. The method is straightforward: blending and straining. It contains no industrial additives like emulsifiers, gums, or added sugars found in commercial products.

The Ultra-Processing of Commercial Oat Milk

Most store-bought oat milks are classified as ultra-processed. Reasons include:

Enzyme Treatment: Enzymes (like amylase) break down oat starches into simpler sugars.
Additives for Stability and Texture: Ingredients like oils, thickeners, and acidity regulators create a consistent texture and extend shelf life.
Fortification: Vitamins and minerals like B12, vitamin D, and calcium are synthetically added.

A Comparative Look: Homemade vs. Store-Bought Oat Milk


Feature	Homemade Oat Milk	Commercial Oat Milk
Ingredients	Whole oats and water (optional: salt, natural sweetener)	Oats, water, oils, thickeners, stabilizers, added sugars, vitamins/minerals
Processing	Blending and straining with kitchen equipment	Industrial enzyme treatment, high-temperature processing, fortified with synthetic nutrients
Shelf Life	Short (3-5 days in the fridge)	Long (often shelf-stable for months due to processing and packaging)
Cost	Significantly cheaper per serving	More expensive due to manufacturing and packaging costs
Texture	Can be thicker and may separate; requires shaking	Creamy, consistent, and well-integrated due to added emulsifiers and stabilizers

The Health Implications of Additives

The added ingredients in commercial oat milks raise health concerns. Some additives, such as certain gums and emulsifiers, have been shown to potentially disrupt gut bacteria in animal studies. Furthermore, the addition of seed oils can increase omega-6 fatty acids. Homemade oat milk bypasses these issues.

The Final Word: Context is Key

Whether a food is ultra-processed is not always a direct indicator of its healthiness, but it does speak to the level of refinement and the presence of additives. For homemade oat milk, the answer is no—it is a minimally processed beverage. This contrasts with many store-bought varieties, where industrial processes and additives put them into the ultra-processed category. Making your own puts you in control, avoids unnecessary additives, and provides a fresher, purer product at a lower cost. Ultimately, the best choice depends on priorities regarding convenience, cost, and ingredient control. For those seeking the least processed option, homemade is the clear winner.

Conclusion: Simple is Best

Homemade oat milk is not ultra-processed; it is a minimally processed food made from whole-food ingredients. The blending and straining process is a minimal culinary technique, not an industrial process. This contrasts with commercial oat milks, which contain added oils, emulsifiers, stabilizers, and sugars, making them ultra-processed according to the NOVA classification. Making your own maintains control, avoiding additives and complex processing. This offers a healthier and cost-effective alternative.

Visit a resource for understanding the NOVA classification system

Frequently Asked Questions

Processed food involves simple methods like canning or pasteurization. Ultra-processed food involves multiple industrial processes and includes additives, emulsifiers, or stabilizers not typically used in home cooking.

Commercial oat milks are often ultra-processed because they use industrial techniques like enzyme hydrolysis and add ingredients such as oils, emulsifiers, and thickeners.

No, the simple blending and straining process for homemade oat milk is considered a minimal culinary technique, not an industrial process that would classify it as ultra-processed.

Yes, adding synthetic vitamins and minerals is a common characteristic of ultra-processed foods. Homemade versions retain only the naturally occurring nutrients from the oats.

Homemade oat milk may contain fewer synthetic vitamins than fortified store-bought versions but also contains fewer unnecessary additives like oils and gums. Its nutritional value comes directly from the oats and can be more nutrient-dense per cup than some commercial milks.

Common additives include rapeseed or sunflower oil for creaminess, dipotassium phosphate as an acidity regulator, and various gums like gellan or xanthan gum as stabilizers.

While homemade oat milk can be creamy, it won't replicate the specific foaming and frothing properties of barista blends, which are engineered using specific industrial processing and additive mixes.